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Roast Chicken with Spring Vegetables
This jointed chicken cooks on a bed of new-season vegetables, garlic left in its skin, with asparagus and peas slipped in halfway through so they keep their colour. The covered Ultra Pro keeps the meat moist and catches the juices at the bottom of the dish.
- Total time
- 60 min
- Prep
- 20 min
- Cook
- 40 min
Ingredients
Method
Heat the oven to 180°C (350°F), fan setting.
Wash and, where needed, peel the vegetables, leaving the garlic in its skin. Trim off the carrot tops.
Cut the chicken into pieces with the Tupperware Poultry Shears.
Spread the carrots, spring onions and whole garlic cloves over the base of the Tupperware Ultra Pro 5 l round casserole. Lay the chicken on top, pour in the stock, drizzle with olive oil, season with salt and pepper and add the thyme.
Cover and roast for about 20 minutes.
Spoon the juices over the chicken, arrange the asparagus and peas all around, then continue roasting for about 20 minutes, covered. Take the lid off for the last 10 minutes for a golden skin.
Serve the chicken surrounded by the vegetables, with the cooking juices on the side in a jug.
